Spinach-Mushroom Lasagna (Ovo Lacto)

Recipe Ingredients

3 cups	438g / 15oz	Crushed fresh or low-sodium
		Canned tomatoes
1/2 cup	73g / 2.6oz	Chopped mushrooms
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	55g / 1.9oz	Chopped carrot
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	118ml	Red wine or red grape juice
2 tablespoons	30ml	Honey
1/2 teaspoon	2.5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried rosemary leaves
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Black pepper
4		Egg whites - lightly beaten
1 1/2 cups	219g / 7.7oz	Nonfat ricotta cheese or
		Cottage cheese
8 oz	227g	Lasagna noodles - cooked al
		Dente and well drained
1 lb	454g / 16oz	Fresh spinach - well washed
		Drained and chopped
4 oz	113g	Nonfat mozarella cheese
		Grated

Recipe Instructions

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350F.

3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.

4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.

5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Source:
Joyce Goldstein

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